Chicken with Cape Gooseberry Sauce

Name: Chicken with Cape Gooseberry Sauce
Yield: 2 or 3 servings
Cuisine: American
Ingredients: 2½-pound chicken, cut into 8 serving pieces and trimmed of fat (reserve giblets for another use); About 1 tablespoon lime juice; ¾ teaspoon coarse kosher salt; 2 tablespoons corn oil; 7-ounce container Cape gooseberries, husked and rinsed (see Preparation); 1 large garlic clove, sliced; ½ teaspoon ground coriander; ⅛ teaspoon ground cloves; White pepper to taste; 2 tablespoons medium-dry sherry

Preparation info

2 or 3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

With only minutes of preparation, these ingredients produce an unusual, intensely flavorful dish. The Cape gooseberries, stewed with the cut-up chicken and spices, become a savory, curry-ish sauce (really more of a glaze) that is naturally sweet-sour. Decorated with a few whole berries, the quickly prepared chicken looks special.

Ingredients

2½-pound chicken, cut into 8 serving pieces and trimmed of fat (reserve giblets for another use)
About 1 tablespoon lime juice<

Method

Sprinkle chicken with 1 tablespoon lime juice and ¼ teaspoon salt; let stand about 15 minutes, as convenient. Heat oil in 10-12-inch skillet. Slowly brown chicken pieces on both sides; set aside breast pieces.
Meanwhile, cut up enough berries to equal about ⅔ cup; save remainder (5 or 6) for garnish. Pour out all fat, leaving a thin slick in pan. (Dark meat rem